| Chef: Nate Auchter | |
| Food Mood: Fish and Seafood | |
| Cuisine: New American/Regional | |
Description |
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| Dish includes Softshell crabs, Eggplant Timbales with Forbidden Rice with Carmelized Sunchokes, and a Curry beurre blanc. The eggplant timabales are do-ahead. |
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Servings: 6 |
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Ingredients |
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| Sauteed Softshell Crabs 6 each Softshell Crabs 1 stick Butter Blended Oil as needed Fresh ground black pepper to taste Salt to taste Forbidden Rice with Caramelized Sunchokes 2 pounds Sunchokes 2 cups Thai Black Rice 1 Yellow Onion (medium) 1 stick (1/2 cup) Butter Blended Oil as needed 1/4 cup Chicken Stock Fresh ground black pepper to taste 2 Tbsp. Tarragon (fine chiffonade) Salt to taste Eggplant Timbales 3 ea. Chinese Eggplant Forbidden Rice and Sunchokes 1 recipe (below) Kosher Salt to taste Black pepper to taste Hot Curry Beurre Blanc 10 ea. Peppercorns, mixed colors 1/2 cup White wine 1 Tbsp. Heavy cream 2 tsp. Hot Curry Powder 3 ea. Bay leaf 4 ea. Shallots (sliced very thin) Salt to taste 1/2 pound Butter Garnish 1/2 cup Micro arugula |
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Method |
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| Sauteed Softshell Crabs Heat the oil in a large saut? pan over high heat. Season the crabs with salt and pepper. Sear the top side of the crabs first for about 1 1/2 minutes then flip the crabs, add in 2-3 tablespoons of butter and sear the other side for an additional 2 minutes or until golden brown. Drain on paper towels and plate. Forbidden Rice with Caramelized Sunchokes Start by cooking the rice. Heat a large pot of water over medium heat to a boil. Add about 1 Tbsp of salt to the water. Rinse the rice 2-3 times until the water runs clear. Toss the rice in the boiling water and cook like you would pasta, until tender. Meanwhile, peel and small dice the sunchokes. Hold in a bowl of water while you are peeling and dicing so that they don?t discolor. Heat the butter in a saut? pan, an iron skillet would be even better if available, and add in the sunchokes. With the heat on medium-low, allow the sunchokes to become very nice and caramelized on all sides before removing them from the pan. Small dice the onion and add this to the pan with a little blended oil. Sweat the onion until translucent. Remove from the pan. Add the chicken stock to the pan, so long as the fond on the bottom of the pan is not burnt. Use the chicken stock to remove all the flavorful golden brown fond from the pan and reduce this liquid by half, then combine the rice, sunchokes, onion and liquid in a large bowl and mix in the tarragon and season. Eggplant Timbales Using a mandoline or very sharp knife cut each eggplant into very long vertical strips about 1/4 inch thick. Cook these strips either by roasting or grilling, if they are roasted, cook for about 8 minutes in a 450F oven. If they are to be grilled, cook each side about 2 minutes on the grill until they are marked nicely and tender. Make sure that they are seasoned well with salt and pepper. Once the rice mixture has cooled, it should be malleable because of the fat in it, so shape the rice mixture into small cylinders. Once the eggplant strips are cooled, roll up each cylinder of rice in the eggplant strip. You will need 18 rolls for 6 people. These can be stored up to two days in a refrigerator, wrapped up. When you are ready to reheat place them on a baking sheet that has been sprayed with non-stick spray, then see below for reheating instructions. Hot Curry Beurre Blanc We want to start this sauce with a reduction. Combine the peppercorns, white wine, bay leaves and shallots in a small saucepan. Reduce the wine over medium heat until almost dry. Add in the heavy cream and curry powder. Cut the butter into smaller chunks and gradually whisk this in a few at a time over low flame until all the butter is incorporated. Season and place on the plates. |
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Notes |
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| Plating your dish. Reheat the timbales on the baking sheet in an oven at 250F. place a small amount of butter on top of each timbale so this added fat helps to moisten the inside, as well as heat it through. Place a small pool of the curry sauce on each plate and spread it in a circular motion with a spoon. Place three timbales in a triangle shape on top of the sauce. Place the saut?ed softshell on top of that, and garnish with a small amount of micro arugula. |
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